DOCSLIB.ORG

2017 Annual Recipe Index Annual Recipe Index

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2017 Annual Recipe Index Annual Recipe Index 2017 ANNUAL RECIPE INDEX ANNUAL RECIPE INDEX. Granny Smith & cinnamon crumble ...................Jul: 121 Afogato muffins in Pork belly with apples Baby spinach & garlic Acoffee sugar .......................... May: 108 and pears ................................. Apr: 67 Bchive dumplings .......................Nov: 56 All-day pan-cooked breakfast ...... Apr: 84 Rose caramel apples .................. Apr: 112 Bacon and pancetta see also ham and Almonds Salmon en papillote with prosciutto Almond kofta balls with heirloom kohlrabi & apple salad .............Nov: 20 Bacon, cheese & onion with pickled tomato salad ............................ Feb: 68 Vin santo apple & mustard seeds ..........................Jul: 112 Brussels sprouts with almonds sultana cake ...........................Dec: 170 Bacon & herb focaccia .................Mar: 90 and skordalia ............................ Apr: 20 Apricots Bacon & scallop skewers with Chocolate & almond Apricot & amaretti crisp ..............Jun: 122 peppercorn butter ...................Nov: 86 butter slice ............................. Sep: 126 Apricot & Breakfast pies .............................. Sep: 68 Chocolate almond cups ............. Feb: 110 amaretto cheesecake .............Nov: 116 Chicken a la Normande ................Jun: 48 Garden olive oil cakes .............. May: 101 Sfogliatelle with apricot & Creamy fish pie ........................... May: 96 Green beans with almonds rosemary filling.......................Aug: 127 Gorgonzola, pumpkin, maple-cured and mint ...................................Dec: 61 Sunshine barbecue chicken .........Nov: 77 bacon & maple syrup ...............Jul: 112 Semolina, almond & orange cake Aria negroni premix with Minestrone soup ...........................Jun: 98 with lemon curd .......................Aug: 88 oven-dried orange slices .......Mar: 140 Oysters with smoky Sugar-free rhubarb & Artichokes bacon dressing....................... Sep: 106 almond muffins ..................... May: 111 Artichokes with Pork & beef meatloaf with Amanda’s slice ............................ May: 42 walnut vinaigrette ....................Aug: 92 hoisin glaze ..............................Mar: 70 Amaranth see cereals, seeds and grains Spelt schiacciata with olives Roasted bacon with buttered peas Anchovies and artichokes ........................Aug: 110 and spinach ..............................Dec: 78 Brussels sprout, anchovy, lemon Tuscan barbotta with antipasti .......Dec: 1 Roasted scallops with pancetta & caper spaghetti ................... May: 79 Asian-inspired fish burgers ..........Nov: 74 and hazelnuts .........................Dec: 100 Celery, anchovy, black olive Asparagus Scallop, lardo, smoky chilli ..........Nov: 51 & bresaola antipasto ................Mar: 22 Asparagus, broad bean & feta Stuffed Sicilian zucchini ............... Feb: 92 Garlic & anchovy dip with open pie................................... Sep: 68 Zucchini, bacon, bocconcini chips ’n’ onion rings ...............Dec: 140 Asparagus, prosciutto & pine & mint ...................................... Oct: 61 Lemon, rosemary & anchovy nut salad ................................Nov: 102 Bagels see sandwiches, rolls, wraps marinated lamb ........................ Feb: 58 Asparagus, ricotta & and toast Nasi lemak ..................................Jun: 106 prosciutto quiche ..................... Oct: 72 Baked custard & rice pudding with Orecchiette with cime di rapa .....Aug: 81 Asparagus & pea salad Marsala cherries .....................Aug: 125 Anzac ice cream sandwiches ....... Apr: 42 with ricotta ...............................Aug: 92 Baked fennel, tomatoes & Aperol spritz slushie ...................Dec: 150 Asparagus tart .......................... May: 135 Spanish onion ............................Jul: 66 Apples Chicken, sweetcorn & Baked goat’s curd cheesecake Apple, chai & ricotta muffins asparagus soup ....................... Apr: 74 with sticky rhubarb and figs ..... Apr: 54 with apple dukkah .................. Apr: 116 Stir-fried asparagus ...................... Sep: 37 Baked leatherjackets with marjoram Apple & blueberry bread and Zucchini, asparagus & and capers ...............................Aug: 92 butter crumble ....................... Apr: 115 mint soup ................................. Feb: 94 Baked white chocolate & Apple & ginger pound cake with Autumn bircher with orange & raspberry cheesecake ............Nov: 103 cream cheese frosting ............ Apr: 112 rhubarb syrup ......................... Apr: 112 Balmain bugs see seafood Apple & orange blossom tart with Avocados Bananas honey labneh ............................Jun: 31 Broad bean & avocado bruschetta Banana, peanut & Autumn bircher with orange with pecorino ........................... Oct: 25 chocolate crumble ...................Jul: 121 & rhubarb syrup ..................... Apr: 112 Slow-cooked chicken with Banana cake with Blood sausage with beetroot, brown rice and avocado ...........Jun: 58 coconut sorbet .......................Mar: 105 apple & fried egg.....................Aug: 70 Spiced potato, cavolo nero & avo Banana chilli & corn salad ............Mar: 80 Chicken a la Normande ................Jun: 48 pitas with jalapeno salsa .......... Feb: 76 Banoffee sheet cake ..................Nov: 112 Deep-dish apple pie .................. Apr: 116 Tacos de carne asada .................. Oct: 81 Chocolate freakshake ................ Sep: 112 Easy apple tart with rosemary Tuna, green papaya & avocado ... Oct: 95 Coffee-infused French toast with banana, & honey syrup ........................ Apr: 112 Ultimate guacamole with nut crumble and yoghurt .........Jul: 115 Gin, apple & elderflower punch Dec: 150 spiced cucumber ......................Jun: 62 Dairy-free caramelised delicious.com.au 2 delicious.com.au. 3 ANNUAL RECIPE INDEX. ANNUAL RECIPE INDEX. banana split ...........................Mar: 112 bean salad................................Jul: 132 shaved horseradish ..................Nov: 52 Fruity s’mores ............................. May: 63 Rare beef & cool greens Skirt steak with green No-bake protein banana freekeh bowl ............................ Feb: 66 goddess hummus .................... Apr: 62 bread bars .............................. Oct: 112 Skirt steak with green Slow-cooked beef cheeks with Nut butter & banana pop tarts ..Mar: 122 goddess hummus .................... Apr: 62 beetroot and hummus ...............Jul: 42 Salted caramel cream with molasses Smoky pork ribs with corn, beans Slow-roasted brisket with aromatic bananas and rye ....................... Sep: 89 and tomato salsa ......................Mar: 54 spice rub ................................Nov: 102 Vegan banana bread ................ May: 101 Spaghetti with broad Steak & cheesy potato pies ........ May: 90 Barbecued broccoli with vine bean pesto ..............................Jun: 101 Steak & chips with leaf butter ................................ Feb: 61 Steamed pork ribs with black bean Bearnaise mayonnaise ............. Feb: 36 Barbecued bugs with butter and and chilli ...................................Nov: 59 Sunday night chilli con carne ......Jun: 102 burnt lime ............................... May: 58 Summer tomato paella ................ Feb: 19 Tacos de carne asada .................. Oct: 81 Barbecued glazed beef skewers Sunday night chilli con carne ......Jun: 102 The new Thai beef salad ............ Feb: 109 with iceberg slaw .....................Nov: 84 Tuscan beans with sausage Turmeric brisket with grilled leek Barbecued mango trifle .............Dec: 128 and marjoram ...........................Aug: 72 and dukkah ...............................Jun: 31 Barbecued prawn tikka salad ....... Oct: 79 Warm bean salad with lemon Vietnamese bun cha with Barbecued quail with green chilli, butter ........................................Jun: 84 lemongrass beef ......................Jul: 105 lemon and fennel ..................... Apr: 70 Beef see also sausage; veal Wakame-braised oyster blade .......Jul: 27 Barramundi see fish Barbecued glazed beef skewers with Beehive punch .............................Nov: 53 Bars see biscuits, bars and slices iceberg slaw .............................Nov: 84 Beer-can jerk chook .................... May: 63 Basil see herbs Beef bone broth with kale Beetroot Batters see breads, doughs and batters and potato ............................... Apr: 78 Beetroot, feta & mandarin salad Beans see also chickpeas; lentils Beef rib with grilled lettuce and with date dressing.....................Jun: 28 Asparagus, broad bean & feta citrus butter .............................. Apr: 71 Beetroot, mint, mozzarella ...........Dec: 95 open pie................................... Sep: 68 Beef rib-eye with coffee rub ........ Oct: 81 Blood sausage with beetroot, Breakfast pies .............................. Sep: 68 Beef Wellington (or Dublin) ........ May: 40 apple & fried egg.....................Aug: 70 Broad bean & avocado bruschetta Bone broth lasagne .......................Jul: 93 Kangaroo with roasted carrot, with pecorino ........................... Oct: 25 Braised beef cheek & beetroot and walnut .............. Sep: 110 Broad bean & pea salad with bay lasagne ............................. May: 84 Roasted beetroot & lemon freekeh and yoghurt sauce ......Nov: 93 Celery, anchovy, black olive & thyme soup .............................. Apr: 74 Broad bean & pecorino tortelli ....Aug: 22 bresaola antipasto ...................Mar: 22 Slow-cooked beef cheeks with Cider-poached chicken with Corn crisps, steak tartare & smoked
Load more

Recommended publications
  • Menu-Glendale-Dine-In--Dinner.Pdf
    SCENES OF LEBANON 304 North Brand Boulevard Glendale, California 91203 818.246.7775 (phone) 818.246.6627 (fax) www.carouselrestaurant.com City of Lebanon Carousel Restaurant is designed with the intent to recreate the dining and entertainment atmosphere of the Middle East with its extensive variety of appetizers, authentic kebabs and specialties. You will be enticed with our Authentic Middle Eastern delicious blend of flavors and spices specific to the Cuisine Middle East. We cater to the pickiest of palates and provide vegetarian menus as well to make all our guests feel welcome. In the evenings, you will be enchanted Live Band with our award-winning entertainment of both singers and and Dance Show Friday & Saturday specialty dancers. Please join us for your business Evenings luncheons, family occasions or just an evening out. 9:30 pm - 1:30 am We hope you enjoy your experience here. TAKE-OUT & CATERING AVAILABLE 1 C A R O U sel S P ec I al TY M E Z as APPETIZERS Mantee (Shish Barak) Mini meat pies, oven baked and topped with a tomato yogurt sauce. 12 VG Vegan Mantee Mushrooms, spinach, quinoa topped with vegan tomato sauce & cashew milk yogurt. 13 Frri (Quail) Pan-fried quail sautéed with sumac pepper and citrus sauce. 15 Frog Legs Provençal Pan-fried frog legs with lemon juice, garlic and cilantro. 15 Filet Mignon Sautée Filet mignon diced, sautéed with onions in tomato & pepper paste. 15 Hammos Filet Sautée Hammos topped with our sautéed filet mignon. 14 Shrimp Kebab Marinated with lemon juice, garlic, cilantro and spices.
    [Show full text]
  • Gathered from the Kitchens Cookbook.Pdf
    FAVORITE RECIPES Gathered from the Kitchens of Galveston County Senior Services Participants 2020 Our Favorite Recipes Breakfast……………………………………………………….....6 Allen’s Corn Fritter’s………………………………………….....7 Entrèes……………………………………………………………..8 Maria’s Santa Fe Corn and Chicken Stew…………………..9 Maria’s Zucchini Scoops……………………………………....10 Gary’s Ravioli Lasagna………………………………………….11 Cynthia’s Sunny San Leon Meatloaf………………………...12 Kay’s Veggie Pizza………………………………………………..13 Mary’s Easy Pot Roast…………………………………………..14 Mary’s Spicy 2 Bean Chili……………………………………...15 Lillian’s Chicken and Rice Casserole………………………..16 Carolyn’s Pork BBQ Sandwich……………………………...17 Jo’s Shrimp Casserole…………………….…………………....18 Marva’s Crab Stew……………………………………………....19 Adeline’s Chicken & Sausage Gumbo……………..………..20 Liz’s Leftover Turkey Soup……………………………………..21 Lil’s Chicken Spaghetti………………………………………….22 Inez’s Shrimp Etouffee…………………………………………..23 Lil’s Pepper Bell………………………………………………..…24 Contents Marilyn’s Pecan Chicken Salad……………………………….25 Sides………………………………………………………………..26 Carolyn’s Southern Potato Salad…………………………..…27 Maria’s Cranberry-Orange Sauced Sweet Potatoes……....28 Maria’s Homemade Whole Berry Cranberry Sauce……….29 Lillian’s Potet Klub (Potato Dumplings)……………………..30 Lillian’s Popcorn Salad………………………………………....31 Our Favorite Recipes 2020 | 2 Verdie’s Sweet Potato Hash………………………………………....32 Dorace’s Potato Soup………………………………………………….33 Lil’s Lefse (Mom’s Favorite Recipe) ………………………………..34 Desserts & Snacks……………………………………………………35 Maria’s Pecan Pie……………………………………………………...36 Bonnie’s (Grandma’s
    [Show full text]
  • Great Food, Great Stories from Korea
    GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative.
    [Show full text]
  • Willamette Valley Pie Company Fund Raiser – Class of 2020 Senior Fundraiser
    Willamette Valley Pie Company Fund Raiser – Class of 2020 Senior Fundraiser th Seller’s Name___________________________________ Final Orders Due — February 14 Seller’s Phone___________________________________ Products Arrive — March 4th Thank you for your support! Pies Artisan Cobblers IQF Fruit Mini Pies 6 of 1 flavor, or variety pack $ 28 Totals $ 15 $ 16 $ 16 $ 10 $ 9 Pie 1 Apple, - l Items 1 Rasp/Rhub, Rasp/Rhub, 1 cialty Apple , Peach Peach Peach Cherry Blueberry Total Due Total ch Strawberry Tota Marionberry Marionberry Marionberry Forest Berry Forest Spe Cherry Crunch Cherry Caramel Apple Apple Caramel American Apple American Peach Raspberry Peach Pea Raspberry/Rhubarb Raspberry/Rhubarb Variety Pack Variety 1 ________ 1 Cherry, 2 Marionberry, Marionberry, 2 Cherry, 1 Name & Phone Lemon Silk i Product Sub-totals Page______of______ Total Items_______________________ Total Dollars_____________________ Thank you for considering the products of Willamette Valley Pie Company and for supporting local fund raising groups!! If you have questions about our company, products, or fund raising for your group, please contact us at www.wvpie.com or 503-873-7437. • From the freezer to your oven with easy directions All Natural Handmade Pies • Two crust fruit pies are trans-fat free and dairy free • 9-inches and a full 40 ounces of heaven • All natural ingredients, no preservatives, no GMO’s • Pie crusts hand-rolled, hand-filled, and crimped American Apple Pie Tart Granny Smith apples blended with just the right amount of cinnamon and sugar to give you a truly old fashioned apple pie cream……WOW! taste. Cherry Crunch Pie Ripe, red, plump, whole cherries are packed into a hand rolled crust then topped with a flour, sugar, butter and sliced almond crunch for a perfect combination of flavors and texture.
    [Show full text]
  • Blueberry Coconut Crumb
    Blueberry-Mango Crumb Pie Here we take a traditional blueberry pie and give it a tropical twist with some chopped mango and - if you like - a little bit of canned pineapple. Then, in keeping with the tropical vibe, we add flaked coconut to the topping. Use your favorite crust or the Buttermilk Pie Dough that follows. -Buttermilk Pie Dough (page 2) -1/2 cup sugar Filling -1 1/2 tablespoons cornstarch -3 cups fresh blueberries (1 1/2 pints) -pinch of salt -1 1/2 cups frozen mango chunks, cut in Coconut Crumb Topping small dice OR 1 cup mango plus 1/2 cup -3/4 cup all-purpose flour crushed or diced pineapple -3/4 cup sweetened flaked coconut -1 tablespoon lemon juice -1/2 cup sugar -2 teaspoons finely grated lemon zest -1/4 teaspoon salt -3/4 teaspoon coconut extract (optional) -5 tablespoons cold unsalted butter, diced 1. Prepare and refrigerate the pie dough for 30 to 45 minutes, if you haven't already. Roll the dough into an 11 1/2 to 12-inch circle and line a standard - not deep- dish - 9 or 9 1/2 inch pie pan with it, sculpting the overhanging dough into an upstanding ridge. Flute, if desired, then refrigerate the pie shell. 2. Prepare the Coconut Crumb Topping: Combine the flour, coconut, sugar, and salt in a food processor. Process briefly, to mix. Add the butter and pulse repeatedly, until the mixture resembles coarse crumbs. Turn it out into a shallow casserole dish and rub with your fingers to smear the butter into the mixture.
    [Show full text]
  • J08-4692 from Akkar to Amel.Indd
    Places, Products and Producers from Lebanon Printed by: To all the small producers of the world This book took one and a half years to complete. Many people were instrumental in shaping the final product. Andrea Tamburini was the dynamo who kept spirits high and always provided timely encourage- ment. Without him, this book could not have seen the light. Walid Ataya, the president of Slow Food Beirut, and the Slow Food Beirut group: Johnny Farah, Nelly Chemaly, Barbara Masaad and Youmna Ziadeh also provided their friendly support. Myriam Abou Haidar worked in the shadow, but without her logistical assistance, this work could not have been completed on time. The Slow Food team, espe- cially Piero Sardo, Serena Milano and Simone Beccaria from the Slow Food Foundation for Biodiversity offered guidance in the develop- ment of the inventory, and back-up for the publication project. Deborah Chay meticulously and repeatedly edited the texts, for which she shares authorship. Great thanks are also due to Muna Khalidi who did the final round of editing and checked the text for inconsistencies. Dr. Imad Toufaily must also be acknowledged for his careful technical review. Waleed Saab, the gifted young designer, worked with us every step of the process. His skills, patience and creativity clearly appear throughout the book. The talented Cynthia Gharios magically created the map. We owe her our deepest appreciation. Rouba Ziadeh kindly provided the GIS maps which helped us understand the landscape- food relationships. Finally, we are indebted to all the producers and their families for their unlimited patience and their kind hospitality.
    [Show full text]
  • Stoves and Food for Dofe
    Stoves and Food for DofE. Trangia stove with 2 pans, pan handle and gas burner as shown here. You can make the pan lid into a frying pan but as bacon and sausage cannot be stored safely then we don’t recommend frying. Cleaning also has to be born in mind. Please bring something to have a drink in while you are out as you will not pass shops and on your qualifying you cannot buy anything. Water can be in a drinks bottle, or you can bring 2 x 550ml bottles to have water in. We refill water bottles as you go from water containers in supervisors cars or sometimes we have to carry water to you. You can bring the small squirty concentrated juice if you don’t like water on its own although it is healthier for you. Food should be: Ready to heat and eat. Fast cooking time. Nothing that needs to go in a fridge. Light and easy to carry. Wide range of meals you could not otherwise have. Not fried. No jars as they break. You can cook as an individual or in your group. Remember you will be sharing a stove so if you cook individual it will need to be washed before the next person can use it. Bronze DofE Food suggestions. Saturday Breakfast – this will be at home so please have something, toast, cereal, jam butty, bacon butty or a full English! You will travel to the campsite so have a snack and drink ready for when you arrive there. You will be walking with all your kit from then on.
    [Show full text]
  • Offers GOLD 3 SUNDAYMONDAY 21ST FEBRUARY 9H MAR - SATURDAY - SUNDAY 13 29THTH MARCH MAR 2020 2021
    GREAT DEALS | GREAT SERVICE | EVERYDAY 2020 SYMBOL/ FRANCHISE GROUP OF THE YEAR SHORTLISTED Offers GOLD 3 SUNDAYMONDAY 21ST FEBRUARY 9H MAR - SATURDAY - SUNDAY 13 29THTH MARCH MAR 2020 2021 Kellogg’s Coco Pops Boost Energy Strawberry & White Choc 6 x 480g Original/ Original Sugar Free Paddy Irish Whiskey £11.05 12 x 1ltr 6 x 70cl 114645 £81.99 £6.15 544623 145429/145430 As Stocked Retail £22.49 POR 27.1% PM £2.99 PM £1.29 POR 38.4% POR 52.3% Buy a case & get a Bold Powder Andrex Toilet Tissue bottle of Lavender & Camomile Classic Clean 6 x 650g 12 x 2 Pack Southern £11.29 £9.65 Comfort 150854 270865 70cl PM £19.99 FREE!* MUST ADD FREE STOCK TO BASKET BEFORE COMPLETING ORDER PM £2.99 PM £1.29 * POR 24.5% POR 25.2% Guinness Foreign Guinness Draught Extra Stout 10x440ml 12 x 650ml Budweiser Carlsberg Export Pint 15x300ml 6 x 4x568ml £7.99 £23.59 988546 £8.19 £21.05 113186 970145 990121 Retail £3.39 Retail 12.49 Retail £12 PM £6.59 POR 30.4% POR 23.2% POR 18.1% POR 36.1% DELIVERING THE BEST POSSIBLE SERVICE SHEFFIELD 2 Great Deals50% Pluson Grocery POR Deals Fuel10K Granola Batchelors Pasta ‘n’ Sauce Superberry VAS 7 x 99g 6 x 400g £3.89 999677/268855/ £8.59 986916/998757/ 951797 271909 Retail £2.99 Retail £1.09 POR 52.1% POR 49.0% Cirio Passata Boost Energy 7up Swizzels Dip 12 x 500g Original/ Regular/ Love Heart/Double Original Sugar Free Free 36 x Pack £6.05 12 x 1ltr 24 x 330ml 499336 £4.65 £6.15 £5.95 32852/32818 145429/145430 113846/992121 PM 59p Retail 99p PM £1.29 or 2 for £1 Retail 30p POR 49.1% POR 52.3% POR 49.6% POR 48.3% Tetley
    [Show full text]
  • Karam Beirut Inside Menu
    COLD MEZE STARTERS ﺟﺎط ﺧﻀﺮة ﻛﺒﻴﺮ Large Vegetable Platter 37 (٣٠٠ س.ح / A large platter with fresh vegetables to accompany your meal (300 Cal ﻛﺒﻴﺲ ّﻣﺸﻜﻞ Various Pickles 24 (٣٦ س.ح / A selection of "homemade" pickles (36 Cal ﻣﻜﺪوس Makdous 25 ( ٣٠٦ س.ح / Baby pickled eggplant stuffed with a piquant walnut mixture (306 Cal ّﺣﻤﺺ Hommos 29 (٤٩٤ س.ح / Traditional chickpea dip with sesame paste and olive oil (494 Cal ّﺣﻤﺺ ﻛﺮم ﺑﻴﺮوت Hommos Karam Beirut 31 (٥٠١ س.ح / Hommos and chopped fresh garden vegetables with Lebanese spices (501 Cal ّﺣﻤﺺ ﺑﻴﺮوﺗﻲ Beiruti Hommos 31 (٤٩٩ س.ح / Chickpea dip with whole fava beans, parsley and olive oil (499 Cal ّﻣﺘﺒﻞ Moutabbal 29 (٣٧٧ س.ح / Eggplant "baba ghanouj" dip with sesame paste and olive oil (377 Cal ﺳﻠﻄﺔ ﺑﺎذﻧﺠﺎن Eggplant Salad 29 (٣٥٠ س.ح / Roasted eggplant mixed with fresh vegetables, olive oil and lemon (350 Cal ّﺗﺒﻮﻟﺔ Tabbouleh 29 (٢١٣ س.ح / Lebanon signature parsley and salad with fresh tomatoes, mint, cracked wheat, olive oil and lemon juice (213 Cal ّﻓﺘﻮش Fattoush 31 (٣٣١ س.ح / A refreshing mix of greens, tomato, sumac and toasted pita croutons (331 Cal ﺳﻠﻄﺔ روﺑﻴﺎن Shrimp Salad 74 (٥٢٦ س.ح / Shrimp with iceberg lettuce, avocado, chickpeas and cherry tomatoes (526 Cal ﺳﻠﻄﺔ ّﺷﺮﻗﻴﺔ Oriental Salad 31 (٣١٠ س.ح / Lettuce, tomato, cucumber and herbs dressed in olive oil and lemon (310 Cal ﺳﻠﻄﺔ ّروﻛﺎ Arugula (Rocket) Salad 33 (١٨٥ س.ح / Rocket leaves with onion, cherry tomatoes, olive oil and lemon (185 Cal ّﻣﺘﺒﻞ ﻣﻊ ﺳﻠﻄﺔ ﻗﺮﻧﺒﻴﻂ Moutabbal With Cauliflower Salad 33 (٤٦٠ س.ح / Eggplant Baba Ghanouj with special cauliflower salad marinated in pomegranate molasses and olive oil (460 Cal ﺳﻠﻄﺔ ﻋﺪس أﺧﻀﺮ ﻋﻀﻮي Organic Green Lentil Salad 39 (٣١٠ س.ح / Boiled organic green lentil, green apple, minced onion, diced tomato, pomegranate molasses and olive oil (310 Cal Prices above include VAT اﺳﻌﺎر أﻋﻼه ﺗﺸﻤﻞ اﻟﻀﺮﻳﺒﺔ ﻋﻠﻰ اﻟﻘﻴﻤﺔ اﻟﻤﻀﺎﻓﺔ Adults require an average of 2,000 calories daily.
    [Show full text]
  • Kolamba Main Menu Food A3 Double Sided.Indd
    WE RECOMMEND 1-2 “BITES”, - MEAT & FISH - - VEGETABLES - 2 MEAT, 2-3 VEG AND 1 SAMBOL Vaira’s Jaggery Beef 11.90 Beans with Coconut (Vg) 6.50 TO SHARE BETWEEN 2 PEOPLE This treasured recipe slow-cooks From the hilly tea plantations, green beans are flash sautéed shin of beef, after steeping it overnight in jaggery and with onions and freshly grated coconut spices - BITES - Kumar’s Pineapple and Aubergine(Vg) 7.20 ‘SHORT EATS’ SRI LANKAN STYLE Ceylon Chicken Curry (H) 10.90 Sri Lanka grows the sweetest pineapples: here they’re cooked An aromatic curry, cooked on the bone, with tender aubergine, baby shallots and cardamom sharp tangy tamarind blended with Nalini’s Fish Cutlets (3 per portion) 4.50 creamy coconut milk A crispy, spicy traditional ‘short eat’ of mackerel, Young Jackfruit (Polos) Curry (Vg) fried in breadcrumbs brought to Sri Lanka 7.50 A dark, boldly flavoured curry of tender jackfruit, cinnamon by the Dutch Yellow Monkfish Curry 14.60 and fried onion In this classic coastal dish created by Negombo Banana Blossom Pattis (3 per portion) 5.20 fishmongers, monkfish is tenderly poached in fresh (Vg) 6.50 Succulent pieces of gently spiced banana blossom and Dhal (Parripu) turmeric, tomato and coconut milk A daily staple back home, red split lentils are cooked in jackfruit seeds, wrapped in soft buttery pastry and golden coconut milk and turmeric and finished with tempered spices fried Black Pepper Prawn Fry 13.50 Cashew Fry (Vg) (N) Aunty Mo’s ‘Chatti’ Roast 7.50 7.50 Hailing from the south, succulent king prawns are Sweet cashew is flash-fried with caramelized onions, crispy Finely chopped beef, dry-fried with onions, fried in crushed black pepper, mixed spices and green curry leaves and rich spices green chilli and fresh tomato, chilli powder and chilli finished with butter (it’s a hot favourite back home) 7.50 Hot Butter Cuttlefish Kamala’s Kalu Pol Pork 11.90 A Kolamba bar -room classic: batter-fried cuttlefish, A traditional slow-cooked toasted coconut belly pork with just the right kick of chilli.
    [Show full text]
  • Product List FOODLINK AUSTRALIA PTY LTD ABN 86132703229 Also Trading As Demcos Seafood 3 the Crescent KINGSGROVE NSW 2208 Phone No
    Product List FOODLINK AUSTRALIA PTY LTD ABN 86132703229 Also trading as Demcos Seafood 3 The Crescent KINGSGROVE NSW 2208 Phone No. 02 9666 4818 Fax: 02 9666 4640 Email [email protected] Website www.foodlinkaustralia.com.au All Prices are Shown ex GST Items Marked "*" indicate Random Weight As of 13. December 2017 No. Description Zone UOM Disc. % GST Bakery Speciality Choclate Cooking Compound 100695 CHOC BITS 5KG (Nestle) Chiller CTN 100700 CHOC DARK 54.5% 2.5KG (Callebaut) Chiller EA 100701 CHOC DARK BLOCK 5KG (Callebaut) Chiller EA CTN (5) 100704 CHOC MEXIQUE DARK 66% 1KG (Cacao Barry) Chiller EA CTN (10) 100706 CHOC SHAVINGS DARK 4KG (Callebaut) Chiller EA GST 100707 CHOC SHAVINGS WHITE 4KG (Callebaut) Chiller EA GST 100709 CHOCOLATE DARK 10KG 70% (Callebaut) Chiller EA CTN (2) 100710 CHOCOLATE DARK 1KG (Natures Secret) Chiller EA CTN (12) 100711 CHOCOLATE DARK 70% 2.5KG BUTTONS (Callebaut) Chiller EA CTN (8) 100712 CHOCOLATE MILK 10KG (Callebaut) Chiller EA CTN (2) 100713 CHOCOLATE MILK 33.5% 2.5KG (Callebaut) Chiller EA 104143 CHOCOLATE NIBS 4X800GM (Callebaut) Chiller CTN 103115 CHOCOLATE WHITE 1KG (Natures Secret) Chiller EA CTN (12) 100716 CHOCOLATE WHITE 2.5KG (Callebaut) Chiller EA 101635 MILK CHOCOLATE 1KG (Natures Secret) Chiller EA CTN (12) Yeast 103153 YEAST FRESH 1KG () Chiller EA CTN (12) Maple Syrup 101583 MAPLE SYRUP PC 210X25ML (Birch & Waite) Chiller CTN Toppings & Pumps 100428 CANDIED ORANGE PEEL STRIPS 1KG () Chiller EA GST CTN (12) GST 101329 HUNDREDS & THOUSANDS 1KG (Natures Secret) Chiller EA GST
    [Show full text]
  • Burgher Association (Australia) Inc
    BURGHER ASSOCIATION (AUSTRALIA) INC Postal Address: PO Box 75 Clarinda VIC 3169 ABN - 28 890 322 651 ~ INC. REG. NO. A 0007821F Web Site: http://www.burgherassocn.org.au September 2016 Spring News Bulletin Sponsored by Victorian Multicultural Commission COMMITTEE OF MANAGEMENT 2015/16 President Mr Hermann Loos - 03 9827 4455 hermann r [email protected] Vice President Mrs Tamaris Lourensz - 03 5981 8187 [email protected] Secretary Mr Harvey Foenander - 03 8790 1610 [email protected] Assistant Secretary Mrs Rosemary Quyn - 03 9563 7298 [email protected] Treasurer Mr Bert Van Geyzel - 03 9557 3576 [email protected] Assistant Treasurer Mr Tyrone Pereira - 0418 362 845 [email protected] Editor Mr Neville Davidson - 03 97111 922 [email protected] Public Relations Manager Mrs Elaine Jansz - 03 9798 6315 [email protected] Premises Manager Mr Bevill Jansz - 03 9798 6315 [email protected] Customer Relations Manager Mrs Breeda Foenander - 03 8790 1610 [email protected] COMMITTEE Mrs Carol Loos - 03 9827 4455 Mr Fred Clarke - 03 8759 0920 Mrs Dyan Davidson - 03 97111 922 2 Meet the Sri Lankan crepe that Australians are hopping mad for Described as the love child of a crepe and a crumpet, Australia can't get enough of the Sri Lankan bowl-shaped pancake known as the hopper. By Mariam Digges 22 Jul 2016 In 2013, pancakes and crepes were two of most searched recipes on Google. Fast-forward to 2016 and there's a new trend battering up around the country. Meet the hopper: Sri Lanka's street food answer to the pancake.
    [Show full text]